2. Combine all ingredients in a cocktail shaker, adjusting the amount of simple syrup to the sweetness of the spirits used. This recipe is built for a 100 proof whiskey and a drier spiced rum. If your spirits are sweeter, decrease the simple syrup to 3/4 ounce.

3. Dry shake (without ice) vigorously for 10-15 seconds. Take care to secure the shaker with both hands, as the mixture will want to escape as pressure builds.

4. Add ice and shake vigorously for another 10-15 seconds.

5. Double strain using a Hawthorne and a mesh strainer into a glass with a 9- to 10-ounce capacity. Grate coffee bean on top.